This Lesbian Visibility Week, Robbie discusses what being out and proud means to them. Sasha and Anastasia reflect on how the week is a celebration of queer girls, women and non-binary individuals of all walks of life. Plus listen to an interview with Melissa Williams on the long-running and ever impactful social luncheon program run by Positive Attitude Inc.

Robbie Brett and Mylo dig through some crazy fad diets of the past – discussing the health and wellness industry and the lessons they’ve learned along the way.

Episode 10 has Sasja giving us a Ramidan recap and sharing the significance of Hari Raya with Anastasia and Mylo. Plus the gang chat about what tastes have been trending on social media, and what flavours can warm us up as we head into the colder months!

In Episode 9, Robbie, Mylo, and Brett come together to delve into the upcoming Hana Matsuri Festival, a delightful Japanese Flower Festival, and celebrate International Asexual Day that falls on April 6th. During their discussion, they had the pleasure of sampling Sakura Tea meticulously crafted from Cherry Blossoms Flowers by Sasja. As a delightful continuation of their exploration, each team member will embark on a culinary adventure by attempting to recreate Sasja’s highly recommended Nasu Dengaku recipe in their own kitchens. They eagerly anticipate sharing their cooking escapades and the flavorful outcomes with you, dear listeners, in the forthcoming episode. Join in the excitement by trying out the recipe at home and kindly sharing your culinary journey and captivating photos with the Everybody Eats team.   Nasu Dengaku Nasu Dengaku is a traditional Japanese dish featuring grilled or broiled eggplant (nasu) topped with a sweet and savory miso glaze (dengaku). It is a popular appetizer or side dish enjoyed in Japanese cuisine, particularly during the summer months when eggplants are in season. Nasu dengaku holds cultural significance in Japan as it is often served during special occasions, such as festivals or celebrations, and is cherished for its rich flavors and simplicity.The dish’s name, “dengaku,” originates from the wooden skewers traditionally used to grill the eggplant over an open flame. This method imparts a smoky flavor to the eggplant, enhancing its natural sweetness. The miso glaze, made from fermented soybean paste, adds depth and umami to the dish, creating a harmonious balance of flavors.Here’s a step-by-step recipe to make nasu dengaku: Ingredients: 2 medium-sized Japanese eggplants 2 tablespoons white miso paste 1 tablespoon mirin (sweet rice wine) 1 tablespoon sugar 1 tablespoon sake (Japanese rice wine) Toasted sesame seeds, for garnish Thinly sliced green onions, for garnish Instructions: Preheat the Grill or Broiler: If using a grill, preheat it to medium-high heat. If using a broiler, set it to high heat and position the oven rack about 6 inches from the heat source. Prepare the Eggplant: Rinse the eggplants under cold water and pat them dry with paper towels. Trim off the stem ends and slice the eggplants in half lengthwise. Score the Eggplant: Use a sharp knife to make shallow diagonal cuts (about ½ inch apart) across the flesh of each eggplant half, being careful not to cut through the skin. Grill or Broil the Eggplant: Place the eggplant halves, cut side down, on the preheated grill or a baking sheet lined with parchment paper if using the broiler. Grill or broil for about 5-7 minutes, or until the eggplants are tender and lightly charred. Prepare the Miso Glaze: While the eggplant is cooking, prepare the miso glaze. In a small saucepan, combine the white miso paste, mirin, sugar, and sake. Cook over low heat, stirring constantly, until the sugar has dissolved and the mixture is smooth and glossy, about 2-3 minutes. Remove from heat. Glaze the Eggplant: Flip the eggplant halves so that the cut side is facing up. Spoon the miso glaze generously over the surface of each eggplant half, spreading it evenly with the back of the spoon. Grill or Broil Again: Return the glazed eggplant halves to the grill or broiler, cut side up. Cook for an additional 3-4 minutes, or until the glaze is caramelized and bubbling. Serve: Transfer the grilled eggplant to a serving platter. Sprinkle with toasted sesame seeds and thinly sliced green onions for garnish. Serve hot or at room temperature.Enjoy your homemade nasu dengaku as a delicious appetizer or side dish, and savor the authentic flavors of Japanese cuisine!

Anastasia and Sasja talk Trans Day of Visibility with Brett, along with the feasts and festivities associated with Easter and Holi.

Robbie, Sasja, and Clayton debate slow-cooker vs. pressure cooker, ways of keeping produce fresh – plus – little kitchen hacks and tips passed on from friends and family!

Sasja shares her Ramadan experience with Robbie and Brett.

Inspire inclusion: invest in her… what does that mean to you? This International Woman’s Day join Robbie, Anastasia and Sasja as they sit together discussing inclusive sisterhood, some tongue in cheek and women empowering recipes, and how we can best invest in women and gender expansive people to restore balance in the world. Nothing brings women together quite like delicious food and their communities. On March 8, we celebrate those who came before us, those who stand beside us now, and those who will come after.

With summer parties and festivals in full swing, Ana, Brett and Mylo strategise ways to keep the hangover at bay. Plus, in recognition of #ZeroDiscriminationDay we say “NOH8 on the PLATE” and investigate discrimination in food. Remember to follow us on Instagram to catch all the behind-the-scenes action, including our favourite recipes and recommendations. You can also email us – [email protected] – we’d love to hear from you. Next episode is on International Women’s Day, so send through any recipes or traditions that are special to you, or the women in your life!

Episode 3 brings Robbie, Sasja and Anastasia together to talk about their differing vegan journeys, as well as veganism across cultural holidays such as the upcoming Māgha Pūjā Buddhist festival. Remember to follow us on Instagram to catch all the behind-the-scenes action, including our favourite recipes and recommendations.